I didn’t feel homesick this Thanksgiving. Granna and Papa Roach let me run the show! Eleven hours of cooking made a very full buffet:)
Josh spent the day running around with, the boys’ dad, the boys, and their three cousins all day!
Our Thanksgiving Dinner
They boys aunt brought a 19.5 pound fresh turkey with her.
Papa Roach insisted I cook the bird. Although he is a fantastic cook himself, he prefers working with red meat.
- whole turkey, fresh or thawed
- 1/2 c butter, sliced
- 1/2 c celery, diced
- 1/2 c carrots, diced
- 1/2 c dry herb blend
- Prepare butter, vegetables, and herb blend. For herb blend, use basil, cumin, marjoram, sage, salt, parsley, pepper, rosemary, thyme in ratios that suit your preference.
- Preheat oven to 450.
- Remove bird from packaging. Remove neck and bag of giblets. Free turkey's legs. Drain liquid. Place bird on rack in a roasting pan.
- Carefully work skin way from flesh, without tearing.
- Rub herbs under skin. Place sliced butter and chopped vegetable under skin as well. Anything that does not fit under the skin can be placed in the chest cavity.
- Generously top bird with salt and pepper. Cover with lid or foil.
- Bake at 450 for first hour. Reduce temperature to 350 for remaining baking time.
- Remove from over and stand 1 hour before serving, basting as desired.
- Calculate baking time: 1 hour/4 pounds. We baked our 19.5 pound turkey just over 5 hours.
- A meat thermometer is a good way to check for doneness. Internal temperature should reach at least 155 degrees F.
- potatoes, peeled and quartered
- garlic, peeled
- 1 t salt
- unsalted butter
- cottage cheese
- milk & cream
- salt & pepper
- shredded cheese
- Combine potatoes, 1 clove garlic for every two potatoes, and salt in a large pot. Cover contents with water and a lid.
- Bring to a boil. Remove lid to prevent boil-over. Cook until potatoes are tender. Drain.
- Mash potatoes until smooth adding butter, cheese, milk, cream, salt, and pepper, until desired taste and consistency are reached.
- Scrape potatoes into a large oven safe dish. Top with shredded cheese and additional pepper. Serve immediately or cover with foil and reheat at 350 before serving.
We cheated and used a Pepperidge Farm Stuffing mix.
- 2 1/2 c warm water
- 2 c bread flour
- 2 T sugar
- 1 1/2 t yeast
- Combine all ingredients in a nonmetallic bowl.
- Cover with a towel and stand overnight.
- Store leftover starter in a sealed glass jar in the refrigerator.
- Replenish starter as needed by adding 1 1/2 c warm water, 1 1/2 c flour, and 1 1/2 t sugar. Stand overnight before using replenished starter.
- 1 c milk
- 3 T oil
- 5 - 6 c flour, divided
- 3 T sugar
- 1 t salt
- 1 t yeast
- 1/2 sourdough starter
- 1 c flour
- Warm milk and oil to 100 degrees F.
- Whisk in 2 c flour, sugar, salt, and yeast.
- Stir in starter and 1 c flour.
- Knead in 2-3 c flour until dough is smooth and elastic.
- Rise in a greased bowl 1 hour.
- Dust a baking sheet with cornmeal. Shape loaf and place on baking sheet. Rise 30 minutes.
- Preheat oven to 350. Bake 45 - 55 minutes.
- Makes 1 loaf.
- Double batch uses all starter and makes 2 loaves.
This batch was chunkier than what I usually can.
I cheated on this as well. I lined my pie plate with a refrigerated crust.
Papa Roach makes divine Pecan Pie. I am promised the recipe!
- 1 1/2 c sugar
- 1/2 c corn syrup
- 2 T water
- 1 1/2 c raw peanuts
- 1/2 t salt
- 1 t baking soda
- 1 1/2 T unsalted butter
- Butter a jellyroll pan.
- Bring sugar, corn syrup, and water to a boil over medium heat; stirring until sugar dissolves. Cook to 280, without stirring.
- Stir in peanuts. Cook stirring occasionally to prevent nuts sticking, to 300.
- Remove from heat. Stir in salt, baking soda, and butter until well blended and mixture turns to a golden color. Pour and spread over prepared pan.
- Stand until set. Break into pieces and serve.